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Hamburgers with beetroot salsa

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 500g beef mince
  • 1/2 cup (35g) fresh breadcrumbs (made with day-old bread)
  • 1/4 cup finely chopped mint
  • 1 tablespoon sweet paprika
  • 4 slices Swiss cheese
  • 1 x 450g tin baby beetroot, drained, chopped
  • 100g cherry tomatoes, quartered
  • 1 small red onion, peeled, finely chopped
  • 1/4 cup chopped coriander
  • 2 tablespoons finely shredded mint
  • 1 tablespoon red wine vinegar
  • 4 wholemeal bread rolls, split, toasted
  • Whole-egg mayonnaise, to serve
  • Butter lettuce leaves, to serve
  • Potato wedges, to serve


  • 1
    Combine the beef, breadcrumbs, mint and paprika in a medium bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into four even portions and shape each portion into a 10cm-diameter patty. Place on a plate and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  • 2
    Preheat a grill on high. Heat a large non-stick frying pan over high heat. Add the patties and cook for 3-4 minutes each side or until golden brown and cooked to your liking.
  • 3
    Place a slice of cheese on each patty and place on an oven tray. Cook under preheated grill for 1-2 minutes or until cheese melts.
  • 4
    Meanwhile, combine the beetroot, tomato, onion, coriander, mint and vinegar in a small bowl.
  • 5
    Place the base of a bread roll on each serving plate. Spread with mayonnaise and top with lettuce. Top with a patty and spoon over the salsa. Top with remaining bread. Serve immediately with potato wedges, if desired.

Source: taste.com.au


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